Stewed Sichuan Scallops, Loquat and Snow Pear with Rock Sugar
Overview
Loquat moistens the lungs, relieves pain and quenches thirst. Sichuan clam has a bitter-sweet taste, enters the lungs and heart meridian, and has the effects of resolving phlegm and relieving cough, clearing away heat and dissipating stagnation. Snow pear is sweet in taste, cold in nature, can promote body fluids and moisturize dryness, clear away heat and resolve phlegm, nourish blood and strengthen muscles. This sugar water is the best for relieving coughs and moisturizing the lungs and is very nourishing.
Tags
Ingredients
Steps
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Prepare the required materials, wash and set aside
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Peel the skin of the loquat, remove the core, remove the film and silk at the joint between the flesh and fruit, and cut in half.
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Peel and core the pears and cut into small pieces.
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Put the loquat, snow pear and Sichuan clam into a stew pot and add appropriate amount of hot water.
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Cover the stew pot and simmer over water for 2.5 hours.
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After stewing, while keeping warm, open the lid, add rock sugar and wolfberry, stir well to taste, then cover and bake for half an hour while keeping warm.
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After half an hour, pour it out and drink it. It is very sweet and moist.
